Taste of Home
Greens and Beans Turkey Soup
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
YIELD: 10 servings (2-1/2 quarts).
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
Ingredients
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1 leftover turkey carcass (from a 12-pound turkey)
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9 cups water
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2 celery ribs, cut into 1/2-inch pieces
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1 medium onion, cut into chunks
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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3 tablespoons chopped onion
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2 teaspoons chicken bouillon granules
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1 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours.
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2.
Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot.
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3.
Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts
1 cup: 105 calories, 2g fat (0 saturated fat), 22mg cholesterol, 568mg sodium, 10g carbohydrate (1g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
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